Vegan Taquitos with Jackfruit and Salsa Verde

These vegan taquitos are filled with jackfruit and salsa verde and dipped in a Southwest Ranch Dressing for a delicious Cinco de Mayo snack.

Did you know that this weekend is Cinco de Mayo?

That just snuck up on us, didn’t it? With the weather being so chilly the past few weeks (I mean seriously cold!), I had kinda forgotten it was even spring. And now, somehow, it’s almost May?!?

How did that happen?!?

I’m not sure what I can say (that I haven’t already said at least seventeenthousand times before) about life moving WAY too fast, but I will say that I’m happy for May’s arrival. Warmer and longer days are much needed after the rainy and chilly April that many of us have had. Summer is just around the corner and that gives us reason to celebrate. And so, let’s do just that; let’s celebrate by honoring Cinco de Mayo with Mexican-themed recipes all week long!

And we are going to start right here with these Vegan Taquitos.

Taquitos are a traditional Mexican street food that basically a meat roll up – beef, chicken, or pork, spices, salsa, and cheese rolled up tightly into a corn tortilla. For this recipe, I used my favorite whole food meat substitute, that one you might remember from the other day.

Yep, you guessed it. Jackfruit.

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A quick recap on Jackfruit:

Jackfruit is a large green fruit originally from Asia that

when harvested green is largely flavorless

and shreds easily into the texture of chicken or pulled pork

which means that when you add your own seasonings, it becomes one of the best whole food meat substitutes available,

There you have it. Everything you need to know about jackfruit in a nutshell!

To make these vegan taquitos a little healthier, I baked rather than fried. However, if you’ve got yourself an air fryer and are curious about how they would air fry up, then I would recommend setting your air fryer to 380 and frying them for 7-8 minutes. If you do try the air fryer method, please let us know how they turn out in the comment section.

One more thing to note before you get started on your vegan taquitos:

Corn tortillas DO NOT like to be the tightly wrap. They scream. They tear. They throw a huge fit over it. I tried several different brands to get the best roll and found that this brand did the best. Ultimately, however, your tortilla success will come from how you prepare the tortillas before hand. Don’t skip the steaming step.

By which I means, wrapping the tortillas in a kitchen towel and zapping them in the microwave for 30-60 seconds until they are warm and pliable. If you don’t have a microwave, you can wrap them in a towel and place them in a hot oven with a baking sheet filled with water underneath. This will give them the same steaming effect.

So that’s about it for these vegan taquitos.

Sauté that jackfruit up with a few spices and onions, season it with salsa, wrap the filling tightly in those steamed tortillas, brush them with oil, and bake! And while they are baking, whip up a batch my Southwest Ranch Dressing for the perfect vegan taquito dipping sauce.

Easy to make and perfect to bring to your upcoming Cinco de Mayo parties.

Preheat the oven to 400 degrees F. Lightly oil a baking pan and set aside.

In a cast iron skillet, heat up oil over medium heat. Once oil is hot, add onions and garlic and sauté until onions are translucent and fragrant, about 5 minutes.

Add jalapeños, jackfruit, spices, and salt, stirring to evenly coat the jackfruit. Cook, over medium heat, until jackfruit begins to brown slightly around the edges, about 5 more minutes.

Remove from heat and stir in cilantro, salsa verde, and fresh lime juice.

While jackfruit is cooking, wrap your tortillas in a towel and heat in the microwave for 30-60 seconds until tortillas are soft and pliable.

Place about 3-4 tablespoons of jackfruit filling along the bottom third of the tortilla. Tightly wrap the tortillas, push a toothpick through the middle, and place them seam-side down on the prepared baking sheet. Repeat until all the filling is gone.

Brush the tops of each taquito with olive oil and bake for 15-20 minutes until golden brown and crispy.

While taquitos are baking, make the Chipotle Ranch according to these instructions.

Comments

Or you can Warm up the Tortillas on the stove or on a skillet. I prefer not to use,a microwave because the radiation isn’t good. Why eat healthy if you end up poisoning your food? I have been eating a healthy and clean life for over 18 years. I appreciate your recipes. Just giving you my perspective and food for thought. Please don’t believe me and do thorough research on microwaves. Big Love to you@

Thanks for the reminder of a dish I have not fixed in years. Must make these but I’ll probably fill them with spiced up and shredded soy curls. Another solution to rolling corn tortillas is to treat them like you would if making enchiladas – dip them in warmed enchilada sauce and shake or let drip off excess. Super easy and then bake or give a quick fry in a non-stick frying pan. Small flour tortillas are also good and dry roll better. Serve with salsa and mashed avocado in whatever form you like it. Do love your site

Forgot this other solution if making the corn taquitos is to wrap and warm in an oven, then fill, roll and stick a toothpick through until you fry them. However you get them to stick together they are yummy good!

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